Emulsion comprising rapeseed protein isolate

Abstract

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.

The invention claimed is: 
     
       1. An emulsion comprising:
 i) 15 to 75 wt. % of water; 
 ii) 5 to 80 wt. % of vegetable oil; 
 iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility in water of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.; 
 iv) up to 15 wt. % of additives; 
 wherein i)+ii)+iii)+iv) add up to 100 wt. % or less , wherein the emulsion has an oil droplet size in the range of from 2 to 10 μm. 
 
     
     
       2. An emulsion according to  claim 1  wherein in iii), the emulsifying agent comprises rapeseed protein isolate and egg yolk protein in a ratio in the range of from 40:60 to 60:40. 
     
     
       3. An emulsion according to  claim 1  with a viscosity of from 50,000 cP to 100,000 cP. 
     
     
       4. An emulsion according to  claim 1  that is heat stable at 110° C. for at least 10 minutes. 
     
     
       5. An emulsion according to  claim 1  wherein the native rapeseed protein isolate has a solubility of at least 94% at a pH in the range of from 3 to 10 at a temperature of 23±2° C. 
     
     
       6. An emulsion according to  claim 1  wherein the native rapeseed protein isolate in a 2 wt. % aqueous solution has a conductivity of less than 9,000 pS/cm over a pH range of 2 to 12. 
     
     
       7. An emulsion according to  claim 1  wherein the native rapeseed protein isolate has a phytate level of less than 0.4 wt. %. 
     
     
       8. An emulsion according to  claim 1  wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % (N×6.25) on a dry weight basis. 
     
     
       9. A method for obtaining an emulsion having an oil droplet size in the range of from 2 to 10μm comprising
 i) 15 to 75 wt. % of water; 
 ii) 5 to 80 wt. % of vegetable oil; 
 iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility in water of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.; 
 iv) up to 15 wt. % of additives; 
 wherein i)+ii)+iii)+iv) add up to 100 wt. % or less. comprising: 
 A) mixing ingredients (i) and (iii) to solubilize (iii); 
 B) adding (ii) while stirring; 
 C) adding (iv) while stirring. 
 
     
     
       10. A food product or a pet food product comprising the emulsion according to  claim 1 . 
     
     
       11. The food product according to  claim 10  selected from the group consisting of mayonnaise, dressings, and mayonnaise-type spreads. 
     
     
       12. The pet food product according to  claim 10  which comprises from 5% to 35 wt. % of native rapeseed protein isolate.